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Hello! I'm Natalia, your trusted guide through the world of vino!

I found my passion for wine over 10 years ago and quickly realised that learning about wine and drinking it could be as exciting as it could be intimidating! I have seen my share of stuffy wine tastings, pretentious sommeliers, and too-complex-to-enjoy wine & food pairings.

That ain't gonna happen on my watch!

I created wine rocks to make good wine more accessible to everyone, one bottle at a time (okay, maybe two if it's a good vintage!). I teach and write about wine, I connect vino lovers, I champion small independent vineyards.

For more info about what I have been up to, see my Instagram or drop me a message!

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Breaking the “wine rules”: Freezer edition ❄️🍾

Yes, it’s totally fine to pop a bottle of wine in the freezer if you need to chill it fast — as long as you don’t forget it’s there.

If left too long, still wines can freeze solid and push out the cork… and sparkling wines can explode due to built-up pressure.

⏱️ Best practice: • Still wine: ~25 mins • Sparkling wine: max 20 mins

PRO TIP: Speed things up by wrapping the bottle in a damp cloth before freezing

👉 Tag a friend who needs this tip, and save it for your next wine emergency!
 #winetips #wineeducation #winehacks #winenot #wine101 #nosnobsallowed

Ever found tiny crystals at the bottom of your wine glass or stuck to the cork ? Don’t worry, those are tartrate crystals, and they’re completely harmless ✌🏼 
They form when tartaric acid (a natural part of grapes) binds with potassium and solidifies, especially if the wine gets too cold.

You’ll often spot them in high-quality wines that haven’t been overly filtered or cold-stabilised — meaning the wine is closer to its natural state.

They don’t affect the flavour or safety of the wine at all. If you’d rather not sip them, just decant gently or leave the last bit in the bottle.

Next time you see those “wine diamonds,” take it as a good sign 🍷✨
 #winefacts #winetips #wineeducation #winediamonds #winenot #wine101

Ever swirled your glass and spotted those streaky “legs” (aka. tears) running down the inside?  Contrary to popular belief, they don’t mean your wine is high quality 😒  They’re actually the result of the Gibbs-Marangoni effect, caused by alcohol evaporating faster than water, which pulls the liquid into streaks.

Higher alcohol (and sometimes sugar) means more visible legs, but that’s all. 
Save your judgment for the taste, not the tears in the glass 😉  Follow me for more wine myths busted and tips you’ll actually use. Cheers!  #winefacts #winemyths #wineeducation #winelegs #winenot #wine101

Here’s the truth: alcohol levels on wine labels aren’t always exact — and different regions allow varying tolerances.

In the US, wine labels can be off by up to 1.5% ABV. That means your bottle labelled 13% could legally be anywhere from 11.5% to 14.5%. That’s… quite a range 😳

In the UK and EU, the allowed tolerance is tighter — around 0.5% to 0.8%, depending on the strength and style of the wine.

Why the wiggle room?
 Winemakers often have to print labels before fermentation is finished, especially for large-scale production. So the final alcohol level might shift — and the laws give them leeway.

So next time you’re sipping that “light” 12.5% red and wondering why it hits harder than expected… now you know 😉

👉 Follow me for more wine tips, tricks, and the juicy bits no one tells you.

#WineTips #WineEducation #WineHacks #SommelierSecrets #WineFacts #WineNot

Leftover wine? Don’t panic, but don’t ignore it either. Oxygen is not your friend once that bottle’s open.

Here’s how long you’ve got before it turns tragic:

🥂 Sparkling: 1–3 days (only with a proper stopper!) 🍷 Reds: 3–5 days in a cool, dark spot 🍾 Whites & Rosés: 2–3 days in the fridge 🍬 Sweet wine: Over a week (they’re tough!) 🧱 Fortified: From weeks to months, depending on style

Store them in the fridge—even reds. Reseal them. And please, don’t leave them sweating on your kitchen counter like sad little grapes.

Smell something vinegary? That bottle’s begging to be let go.

Follow me for more tips that make wine less scary and more sippable 🍷😉

#WineTips #WineEducation #WineHacks #WineLeftovers #sommeliersecrets

Blanc de Noirs means “white from blacks” — white Champagne made from black grapes like Pinot Noir and Meunier 🍇

The colour stays pale, but the flavour is fuller, rounder, and often shows soft red fruit and a richer texture 💫

It’s a great choice if you want a sparkling wine with a bit more depth.

And yes… some of the most prestigious (and pricey) Champagnes are made this way 🏅

Next time you’re choosing bubbles, try Blanc de Noirs. You might not go back.

👉 Follow for more smart wine tips — minus the snobbery.

#WineTips #WineEducation #BlancDeNoirs #SparklingWine #ChampagneLover #WineFacts

Struggling to smell much in your wine? 🤔
 Here’s a trick they teach you on the WSET Level 3 course (yep, the £500+ one)…
 Swirl your glass, cover the top with your palm (make sure you don’t use hand cream or don’t have soapy palms!), count to 10, then smell.
 It helps trap the delicate aromas that usually vanish too quickly — especially in lighter or more subtle wines 🌸
 Try it next time you’re tasting and see the difference! 🍷🥂

Follow me for more quick wine tips.

#WineTips #WSETTricks #WineTastingHack #WineTastingTrick #WineEducation #HowToTasteWine

Wine as a mixer? Yes, really. And it’s time we stop pretending it’s a crime 🤘🏼

Red wine and cola (aka Kalimotxo) is a legit drink in Spain — refreshing, easy, and fun. In Argentina, they mix it with soda too. Even Champagne isn’t off limits — Meghan Markle reportedly adds a splash of juice to hers 👑 Sounds scandalous? Not really…

Sangria, mimosas, spritzes… wine has always had a wild side. We’ve just been shamed out of playing with it 🙄

Would you try wine with cola? Or are you already doing it in secret? 👀👇

#WineMyWay #WineTips #Kalimotxo #WineCocktails #WineMythBusting #ChampagneCocktail #DrinkWhatYouLike

🍷 Ice in your wine? Yes, and proudly.

Let’s bust one of the snobbiest wine myths out there.
 Adding an ice cube or two to your glass isn’t “wrong” — it’s smart, refreshing, and completely normal in places like coastal Provence, where people just want a chilled drink under the sun.
 🧊 It chills your wine fast (especially if you forgot to put it in the fridge). 🥂 It slightly dilutes the wine, lowering the alcohol and making it more ‘sessionable’. ☀️ It keeps your drink cool longer, especially on hot days when room-temp rosé is a crime.

Tag a friend who still thinks it’s “wrong” to ice their wine.
 #WineTips #WineMyths #WineNot #WineEducation #IcedWine #NoSnobsAllowed

Wine can take a dish from average to chef’s kiss — but only if you use it right. Here are a few reminders to help you cook like a pro (and avoid rookie mistakes):

1️⃣ Don’t cook with wine that’s corked, oxidised, or just old and funky. If you wouldn’t drink it, don’t throw it in the pan — those off flavours won’t magically disappear.

2️⃣ Skip the “cooking wine” you find near the vinegar aisle. It’s packed with salt and preservatives and tastes nothing like real wine.

3️⃣ No need to splash out on a fancy bottle. A fresh, drinkable £8 wine is absolutely perfect for most dishes.

4️⃣ Go for versatile, food-friendly grapes like Pinot Grigio, Sauvignon Blanc, Merlot, or Grenache — and avoid very tannic reds (they can turn harsh and bitter when reduced).

5️⃣ Want to level up the flavour? Add a small pour of a better bottle right at the end for a boost of brightness and complexity.

6️⃣ And always remember: let the alcohol cook off fully unless you like your risotto tasting like shots.

Save this for your next risotto, coq au vin, or wine-braised anything. 🍷🔥
 Have a favourite wine you cook with? Drop it in the comments 👇

#WineTips #CookingWithWine #WineLover #FoodAndWine #KitchenHacks #WineReel #easycooking

Sweet wine has a bad rep — but it’s so undeserved ‼️
 During my recent trip to Alsace, I was reminded how many incredible wines are sweet by design — not by accident. In fact, many producers there only make sweet or off-dry wines, and they do it with pride🏅

So…

Let’s stop writing off an entire category because of one bad college Moscato memory 😉
 If you’re into exploring underrated styles, sweet wine is your next obsession.

👇 Have you had a sweet wine that changed your mind? Tell me below or tag a friend who says “I don’t like sweet wine” 👀

P.S. The wine in the video is sweet Gewürztraminer from @sippmack

#SweetWine #WineTips #AlsaceWine #RieslingLove #WineEducation #WineMyths #sommeliertips

Here’s why canned wine deserves more respect:

🥂 Same juice, different vessel – Many canned wines come from the exact same batches as their bottled versions. You’re just skipping the cork.

🌍 More eco-friendly – Aluminum is way lighter and more recyclable than glass. That means lower carbon emissions and less waste.

🍷 Fresher than you think – Cans keep light and oxygen out better than bottles, helping preserve flavour (especially for whites, rosé, and pét-nats).

🚫 Affordable doesn’t mean low quality – Some premium producers now use cans to make wine more accessible and picnic-friendly, not lower the bar.

📈 Skyrocketing sales – Globally, the canned wine market is projected to grow by c.11% annually and expected to reach $571 million by 2028.

Are you a fan of wine in a can OR are you still avoiding it by all means ?

#WineInACan #CannedWine #WineMythBusting #WineTips #wineeducation

The weekend is behind us… but that bottle of Sauvignon Blanc in the fridge is not! And no, opening it tonight doesn’t make you a bad person — it makes you organised. Responsible. Emotionally efficient, even 😁🥂

Whether you’re stretching a bottle across the week or accidentally polishing it off mid-Monday meal prep (oops), I support all kinds of personal growth around here.

And in case you’re wondering… How long wine lasts once opened, here’s your cheat sheet:
 🍷 Still wines: Usually good for 2–4 days in the fridge (yes, even reds). 🥂 Sparkling wines: With a proper stopper, you’ll get 1–3 days of fizz. 🍯 Sweet/dessert wines: Practically immortal — sip them slow. 👃 If it starts smelling like vinegar or wet cardboard, maybe skip it (unless you’re experimenting with home pickling).

So this week, finish the bottle. Or don’t. Either way, you’re doing great! 💯🥂🤘🏼🏅🍷

Tell me: are you a “sip & savour” type or a “oops, already gone” legend? 💬👇🏼

#WineHumour #WineEducationButFun #WineTips #DrinkWhatYouLove #MondayMood #WinePeopleGetIt

⬇️ 🥂 MORE INFO BELOW 🥂 ⬇️

Here’s your crash course in what actually makes those bubbles tick.

🫧 The smaller the bubbles, the fancier the fizz Tiny, persistent bubbles indicate quality. Think silky mousse, not soda pop. Finer fizz usually means longer ageing and more finesse.

⚫️ White bubbles from black grapes? Totally a thing It’s called Blanc de Noirs — literally “white from blacks.” Dark-skinned grapes like Pinot Noir and Meunier are pressed gently so their juice stays clear. The result is a white wine with more body and red fruit complexity.

🟥 Yes, red sparkling wine exists From fizzy Shiraz in Australia to chilled Lambrusco in Italy, red bubbles are real — and ridiculously good with food. Don’t let their underrated status fool you. If you’re not sipping sparkling red with pizza, you’re missing out.

🍾 It’s all about the second fermentation Sparkling wine starts life as still wine. Then, winemakers add a little sugar and yeast again to kick off a second fermentation — this time in a sealed bottle. The carbon dioxide has nowhere to go, so it dissolves into the wine. Et voilà: bubbles.

🏅 Not all sparkling is Champagne (but all Champagne is sparkling) Only sparkling wine from the Champagne region of France — made to strict traditional-method rules — can be called Champagne. Everything else (Cava, Crémant, English Sparkling… take your pick) is still bubbly and fabulous, but legally not Champagne.

🥂 Use the right glass That flute may look chic, but it traps aromas. A white wine glass or tulip shape lets you swirl and sniff properly — because what’s the point of all that fancy winemaking if you can’t smell it?

💬 Tried something fizzy and fabulous lately? Drop your favourite sparkling wine in the comments 👇🏼🥂

[sparkling wine, wine tips, wine education, wine, wine lover]
#sparklingwine #wine101 #winetips #wineeducation

MORE INFO BELOW ⬇️

If your wine smells like your best friend’s skincare routine or a Jo Malone counter… don’t panic! It’s just an aromatic grape variety doing its thing.

🍇 What are aromatic grape varieties?
These are grapes with big personalities — the extroverts of the vineyard. While most white grapes give you citrus or green apple, aromatic varieties hit you with an entire perfumery. We’re talking Gewürztraminer, Muscat, Viognier, and sometimes even Sauvignon Blanc. Sometimes referred to as “noble” (because let’s be honest, they act like royalty), these grapes are naturally more expressive on the nose — they don’t whisper, they waft.

🌸 Aromatic Grapes Can Smell… Fancy
One of the joys (or mind-bogglers) of aromatic varieties is just how weirdly specific their aromas can be. Sure, they’re floral and fruity — but they also wander deep into the “wait, is this still wine?” category. You might pick up:

🫖 Earl Grey tea and dried rose (Viognier) 🧼 Soap and Turkish delight (Gewürztraminer) 🧴 Lavender hand cream (Muscat) 🕯️ Potpourri or beeswax (older Riesling) 🍊 Orange peel and crushed coriander seed (Torrontés) 👚 Grandma’s perfume cupboard (and we mean that lovingly)

Some people describe them as heady, others say perfumed — but either way, they’re unforgettable.

🧪 But where do these smells come from?
No one’s tossing petals into the tank. These aromas come from natural compounds in the grapes themselves — things like terpenes and thiols — which become expressive during fermentation. These compounds exist in all grapes, but aromatic varieties have more of them, and they’re more easily released during fermentation.

OVER TO YOU! 🍷
What’s the most surprising thing you’ve ever smelled in a white wine ? Drop it below 👇 Or tag someone who needs to know wine can smell like their perfume collection.

#wineeducation #aromaticwine #wineguide #winetips #wineoclock

MORE INFO BELOW ⬇️

The OIV (International Organisation of Vine and Wine) has recently released its latest data, and while France and Italy may battle it out for vineyard supremacy, the wine-per-capita crown quietly rests elsewhere. Let’s break it down, thirsty-nerd style 👇

🥇 Portugal – The undisputed champ. With over 61.1litres per person per year, the Portuguese are sipping Vinho Verde and Port like it’s a full-time job. Respect! 🇵🇹

🥈 Italy – Just behind, with nearly 42.7 litres per person annually. But hey, when you’ve got Barolo, Chianti, and Franciacorta at your fingertips, who’s counting ? 🇮🇹

🥉 France – Coming in strong with about 41.5 litres per capita, the French still treat wine like water — especially at lunch 🇫🇷

🎖️ Switzerland – Surprise! With little production but a lot of love for imports, the Swiss sip around 29.7 litres per person every year🇨🇭

🎖️ Austria – Not just schnitzel and strudel – they’re clocking in with about 28.6 litres per person, often enjoying their brilliant (and underrated) whites 🇦🇹

And for context…

🇬🇧 UK – Around 22.3 litres per person, but growing steadily. Let’s be honest, we’re too busy swirling, sipping, and pretending to understand minerality.

🇺🇸 USA – Despite being the world’s largest total wine market, the per-person rate is just under 12 litres. Blame it on beer ? Or just too many options ?

📊 Let me know: did this surprise you? Which country did you think would top the list? Drop your thoughts in the comments below!

#winenews #wineeducation #winefacts #wineoclock #tipsy

🛑 Wait, this wine is made in YORKSHIRE?!?! 🙈🙊🙉

I know… the tropical fruit notes, the golden sunshine in a glass, the leafy straw. You’d think I was sipping something Balearic, but nope — this white beaut is from @dunesforde in Yorkshire, proving that Yorkshire sunshine (when it shows up! ) can do wonderful things ☀️

🍍 About the Wine
It’s a fruit basket in a bottle — peach, mango, melon, pineapple, elderflower, lime, gooseberry, pear, apple… shall I go on? It’s dry, zesty, and packed with flavour, with high acidity that keeps it all balanced and seriously refreshing. Basically: Sauvignon Blanc’s fun cousin who just got back from a beach holiday.

📍 About the Estate
Tucked away in the village of Upper Dunsforth, Yorkshire, @dunesforde is a family-run vineyard founded in 2016 by the Townsend family. What started as a winemaking adventure quickly turned into a Yorkshire success story. They grow grapes like Solaris, Bacchus, Pinot Gris and Pinot Noir, producing both still and sparkling wines that punch well above their postcode. The name Dunesforde nods to the site’s Roman past, but their winemaking is firmly future-facing, combining cool-climate elegance with a northern twist.

🌿 But What Is Solaris?
Solaris might sound like a spaceship, but it’s actually a cold-hardy grape born to thrive in climates that would make Sauvignon cry. Created in Germany and designed to handle drizzle, chill, and everything in between, it ripens early and brings a riot of tropical fruit and florals — especially when handled right (hello, Dunesforde). Still rare in the UK, Solaris is a rising star — and this bottle is a delicious argument for why we need more of it.

💬 Now tell me — have you tried Solaris yet?
Drop your favourite English whites in the comments, especially the underdogs I need to know about. Bonus points if you’ve found something this zippy north of the Midlands.

#englishwine #englishwineexpert #solaris #winereview #winetasting

MORE INFO BELOW ⬇️

If you’ve ever smelled apples, vanilla, or even black pepper in a wine and thought, “Wait, there’s no pepper in this… is there?” — you’re not alone.

Wine aromas aren’t added like ingredients in a recipe. They develop from a mix of grape compounds, fermentation reactions, and ageing. Here’s how:

1️⃣ Aromas From the Grapes Themselves 🍇
All grapes contain aroma compounds — it’s just that some shout louder than others. Some examples: – Sauvignon Blanc can smell grassy or like green bell pepper — that’s from a compound called methoxypyrazine. – Syrah and Grüner Veltliner often smell spicy or peppery because of a compound called rotundone.

2️⃣ Aromas From Fermentation 🧪
Grapes are also full of aroma precursors — non-smelly compounds that become aromatic during fermentation. Examples include: – Thiols: These give passionfruit, grapefruit or boxwood aromas, especially in Sauvignon Blanc. – Terpenes: Responsible for floral and fruity notes (think rose petals and lychee in Muscat).

3️⃣ Aromas From Fermentation By-Products 🥞
Yeast isn’t just there for booze — it creates a whole new set of aromas, including: – Esters: Formed when acids meet alcohols during fermentation. Think banana, apple, and pear — especially in young white wines. – Diacetyl: That unmistakable buttery aroma found in some Chardonnays after malolactic conversion. – Sulphur Compounds: Can give flinty, smoky “struck match” notes (in moderation), or tip into “bad egg” territory if mishandled.

4️⃣ Aromas From Ageing and the Environment 🪵
– Oak barrels bring in vanilla, spice, toast, and even coconut aromas — all from compounds like vanillin. – Surroundings matter too: Eucalyptus trees near vineyards can infuse wines with minty or herbal notes. The vines literally absorb it through their grape skins.

💬 Drop a 🍍 in the comments if you’ve learnt something new… and share it with your vino-loving friend who needs to know wine doesn’t contain actual bananas!

#winearomas #winetips #wineeducation #winewise #wineoclock

MORE INFO BELOW ⬇️

If you’ve ever sipped a wine labelled dry and thought, wait, this definitely tastes sweet — you’re not mad, just human. Welcome to the deliciously confusing world of wine terminology.

🍭 Dry = No Sugar (Really!) In wine speak, dry simply means there’s little to no residual sugar left after fermentation, i.e., the yeast has eaten all the sugar and fermented it into alcohol. So yes, it can taste fruity — but chemically it’s dry.

😖 Dry ≠ Tart or Sour Dry gets unfairly lumped in with anything sharp, acidic, or mouth-puckering. But tartness is acidity, not dryness. A wine can be bone dry and still feel round & smooth and be very aromatic.

🍑 Fruitiness Is Not Sweetness Here’s where your brain plays tricks on you. When you taste juicy peaches, zingy grapefruit, or ripe strawberries in wine, it feels sweet — but those are flavour compounds, not actual sugar. The wine is still dry, your palate just got excited.

💐 Wines That Confuse Everyone (But Are Dry) You’ve probably met a few of these:
– Sauvignon Blanc – All that gooseberry, lime, and passionfruit… and absolutely no sugar. – Riesling – Yes, it can be sweet, but many are dry with just super fruity, aromatic vibes. – Viognier – Smells like peaches and flowers. Still dry. – Grenache – Ripe red berries galore, but often made bone dry with soft tannins.

🧠 The Takeaway? Fruit-forward doesn’t mean sugary. Dry doesn’t mean sharp. And your taste buds aren’t broken — they just need a translator. 😉

📣 Want to finally make sense of wine lingo (and taste with confidence)? My online course teaches you everything from decoding flavour to judging wine quality — link in bio 🍷✨

#winetips #winetasting #wineeducation #tastingwine #wineoclock

MORE INFO BELOW ⬇️

You could buy a second-hand car. You could take a flight to New York.
 Or… you could buy a single bottle of Burgundy Pinot Noir.

But is it actually worth the price tag?

✅ YES — IT’S WORTH EVERY PENNY

🌱 Land is everything. Grand Cru plots are tiny and fiercely protected. Demand is global. Supply is basically a whisper. That land costs millions — so yes, the bottle does too.

⏳ It’s not just juice, it’s time travel. A great Burgundy can age for decades, morphing into something ethereal. You’re not paying for what’s in the glass now — you’re paying for what it could become.

🍷 You’re not just buying wine — you’re buying history. Centuries of winemaking, passed down from monk to monk to micro-negociant. These vineyards are the wine world’s equivalent of royal bloodlines.

💎 Rarity is priceless. Some wines are one-barrel wonders. That’s just a few hundred bottles… for the entire world. Drinking one? That’s an experience no one else may ever have.

BUT ALSO…

⛔️ NO — YOU’RE PAYING FOR A POSTCODE AND HYPE

🪄 There’s no unicorn magic in the winemaking. It’s still Pinot Noir. Still fermented. Still aged. And honestly, you can get damn good Burgundy for £30. You’re not paying for process — you’re paying for prestige.

🧳 It’s the Gucci bag problem. Sure, it’s nice. But is it that much better than the £80 wine? Or are you just buying the label and a slice of reputation?

💰 It’s only “worth it” if you don’t notice the money leaving your account. If you have to think about it, save yourself the pain and drink something fabulous at a tenth of the price.

Would you ever drop £1,000 on a single bottle?

Sound off in the comments — I want to know where you stand.

#winetips #winetruth #expensivewine #wineoclock #winesecrets #wineeducation

MORE INFO BELOW ⬇️

If wine chat makes you feel like someone threw a thesaurus into a decanter, you’re not alone. Let’s decode some of the most misused, misunderstood, and magnificently overcomplicated words in the wine world — no gatekeeping.

🍾 CUVÉE
Sounds fancy. Means… a batch. That’s it. It could be the first pressing, a special blend, or just the winemaker’s Tuesday mood. In Champagne, it refers to the first (best) juice from pressing — everywhere else, it’s basically a jazzy label for “blend.”

🌸 BOUQUET
Not something your date forgot to bring. In wine speak, bouquet refers to the complex aromas that come from ageing, not the grape itself— think dried fruit, mushroom, honey, leather, forest floor, and sometimes a whiff of old library. Simply put, young wines have a “nose,” old wines get a “bouquet.”

🪨 MINERALITY
People throw it around to describe a salty, stony, sometimes metallic tang in white wines. Is it from the soil? Actually, no. Science says minerals don’t get absorbed into the grapes in ways you can taste. So where does it come from? Yeast? Acidity? Nobody fully knows — but we feel it, okay?

🌍 TERROIR
More than just “the soil.” Terroir is everything, including the climate, slope, altitude, grape variety, local yeast, vineyard microbes, and yes, the human hand behind the wine. It’s not just where it’s grown, but how everything together shapes what ends up in your glass.

💃 BODY
A wine’s “body” means how it feels in your mouth — light like skimmed milk, full like cream. It’s not about alcohol alone; acidity, sugar, and tannin all play a role. If it feels rich and weighty, it’s full-bodied. If it’s more delicate and lean, it’s light.

💬 What’s the wine word that always trips you up? Drop it below and let’s decode it together.

#winetips #wine101 #wineterminology #winevocabulary #wineeducation

🌟🦩My flamingo straw is living its best life! 🦩🌟

Introducing my latest obsession: Cabaret Noir 2022 from @thewharieexperience in the heart of Hampshire, England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 🍷✨

🍇 What’s in the glass?
* A pronounced medley of blackcurrant, black cherry, and blackberry
* Violet, potpourri, and juniper bay
* Hints of spice (nutmeg, clove) with a subtle layer of smoke and dark chocolate
* Lingering finish
* Medium body

Aged for 12 months in new French oak, it’s drinking beautifully now, but it also has some serious aging potential. If you can resist finishing the bottle, that is.

🥩 Pair it with...
Roast lamb is the obvious soulmate for this wine. But honestly, it also pairs brilliantly with slow evenings, great conversations, and the smug satisfaction of knowing you discovered something really special before everyone else.

🏡 Meet The Wharie Experience
Tucked away in Sway, near Lymington in Hampshire’s stunning New Forest, @thewharieexperience is one of England’s most exciting new names in wine. Founded in 2020 by Swiss-born oenologist Guillaume Lagger, Wharie is all about making small-batch, handcrafted wines with minimal intervention and maximum character.

Guillaume sources grapes from neighbouring Hampshire vineyards while also cultivating his own 7,500 vines on site, with a big focus on future-proofing: working sustainably, and planting innovative, disease-resistant varieties like Cabaret Noir.

🌱 The future is (PIWI) bright
Cabaret Noir is part of a new wave of PIWI varieties — grapes specially bred to naturally resist disease, meaning less need for chemical treatments and a lighter touch in the vineyard. Originally developed in Switzerland in the early ‘90s, Cabaret Noir is now finding an exciting second home in the UK — showing just how exciting the future of English wine can be.

Have you tried a wine made from PIWI hybrids like Cabaret Noir ? Share your thoughts below! 👇🏼

#winerecommendation #winereview #englishwine #piwiwines #hampshirewine #sommelier

Here’s the breakdown you didn’t know you needed ⬇️

🍷 Pinot Grigio (by the glass) 🧐 Verdict: RUN. This person is not here for the wine, they’re here for the cheapest liquid available. They probably have a playlist called “Summer Vibes 2015” and haven’t updated it since.

🍷 Marlborough Sauvignon Blanc 🧼 Verdict: CAUTION. Fresh, zippy, fun… but they might ghost you the second the buzz wears off. Bonus red flag if they describe it as “nice and citrusy” eight times.

🍷 Premier Cru Burgundy 💎 Verdict: MARRY. They know what they want, they’re patient, and they appreciate the finer things. Also, they’ll spend five minutes explaining the terroir. You’ve found the one — or at least someone with excellent credit.

🍷 Whispering Angel Rosé 💄 Verdict: Proceed with mild caution. Likes the finer things… but also maybe just likes what’s trendy. Will definitely say, “It’s giving summer vibes!” at least once.

🍷 Amarone della Valpolicella 🖤 Verdict: MARRY. Complex, rich, a little brooding — but worth it. This person is deep. Also they can handle wine with 16% alcohol, which says a lot about their emotional resilience.

🍷 Cheap supermarket “Prosecco” 🚨 Verdict: BLOCK. No palate, no ambition. Will text you “u up?” at 2 AM while drinking WKD Blue.

🍷 Something weird like Orange Wine or a Jura Trousseau 🌈 Verdict: WILD CARD. Either the best date of your life... or they’ll invite you to a kombucha-making workshop on your third date. Risk it. You might end up with a brilliant story.

🍷 Châteauneuf-du-Pape 🔥 Verdict: HOT. They know their stuff and they aren’t messing around. Full-bodied wine, full-bodied life. They might propose after the second bottle, though. Stay hydrated.

🍷 English Sparkling Wine 🇬🇧 Verdict: MARRY. Patriotic, classy, and probably owns a good dog. Green flags all around.

P.S. Tag someone who needs this guide before their next date. 🚩👀

#winedating #winehumour #datingfails #winestagram #winenot

💥 GRAND CRU? GRAND WHO? 💥 Sounds fancy. Looks posh. Costs a bit more than you’d like to admit. But what actually is a Grand Cru? And why does it sound like a Bond villain’s wine of choice?

🇫🇷 Let’s start in France (where else?). In the land of croissants and confusing classifications, “Cru” means “growth” — but really, it’s all about status. A Cru tells you that the vineyard (or sometimes a village aka. local area) has a bit of a reputation. Sounds great, innit ? But here’s the thing: it doesn’t mean the same thing everywhere in France.

📍 Burgundy Here, Grand Cru refers to a single vineyard that’s considered so legendary, it gets its own label. No mention of the nearby town or region — just iconic names like Romanée-Conti, Clos de Tart, or Corton-Charlemagne standing proudly on their own.

📍 Champagne
Here, Grand Cru refers to entire villages, not individual vineyards. The region’s 300+ winegrowing villages are each ranked on a quality scale — and only 17 have earned the top-tier Grand Cru status. That means every vineyard within those villages is considered crème de la crème.

📍 Alsace
Only certain grapes can wear the Grand Cru crown (like Riesling, Gewürztraminer, Pinot Gris), and it’s a relatively new classification (introduced in the 1970s).

📍 Bordeaux “Grand Cru” in Bordeaux? Totally different ball game (because of course it is). Here, it’s less about the vineyard and more about a fancy old-school ranking system. Back in 1855, Napoleon III wanted to show off at the World’s Fair, so he made a list of the top estates (Grand Cru Classé). That’s how names like Margaux, Mouton, and Latour got their glow-up. Basically, it’s not about where the grapes are grown, but who is growing them.

💸 Is It Always Better? Not necessarily.
Some less expensive wines (called Premier Cru) can taste just as good—or even better—than Grand Crus. But Grand Cru usually means: ✅ The vineyards are historically significant ✅ The winemaking is more meticulous ✅ You’re paying for prestige
In short: It’s often very good, but not always worth the price.

Drop a 💥 in the comments if you’ve just learnt something new! 🥂🍷

#grandcru #wine101 #wineeducation #winetips #frenchwine

MORE INFO BELOW ⬇️

You know that “delicate” Provence pink you’re sipping for the Instagram ? It isn’t inherently better — it’s just quieter. And while sommeliers love whispering about “elegance,” here’s the truth they won’t admit: Pale rosé became a status symbol because it’s easy to sell, not because it’s objectively superior.

🎭 The Conspiracy of the “Blush Benchmark”
Why does everyone think lighter means classier? Blame clever marketing and the human obsession with exclusivity. Pale rosé looks expensive (see: champagne’s prestige), so winemakers leaned in — hard. But colour is just a style choice, like preferring skinny jeans over flares. What really matters is what’s in the glass, not how it looks on your patio table.

⚔️ The Dark Rosé Rebellion (And Why It’s Winning)
Deeper pinks — like Spanish rosados or Italy’s chiaretto — are the unsung heroes of the rosé world. They’re bolder, fruitier, and often more food-friendly. But they’ve been gaslit into seeming “less refined” because they dare to taste like something.

🍷 The Truth About Rosé Colour
Rosé gets its colour purely from grape skin contact. Red grapes are crushed, and the juice sits with the skins (from a few hours for pale pinks to days for deeper hues). That’s it. A pale rosé isn’t “more refined”; it’s just less acquainted with its own grape skins.

🔍How to Spot a Great Rosé
Forget the Pantone chart.
1️⃣ Check the grape—Grenache brings red fruit vibes, Mourvèdre adds spice, and Cinsault keeps it fresh.
2️⃣ Balance is key—look for bright acidity, not just sugar or wateriness.
3️⃣ Embrace the weird—a good rosé can taste like anything from wild strawberries to crushed rocks (in the best way).

Are you team pale or team bold? Fight it out in the comments 🍇🔥

#Roserevolution #winewit #winetips #winemyths #wineeducation #wine101

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MINERALITY. The wine word we all love to throw around — but no one really knows what the hell it means. Let’s swirl through the mystery, shall we?

🍋 First of all, what even is minerality?
It’s not acidity. It’s not fruit. It’s not oak. It’s… a vibe. It might show up as a salty tang, a stony snap, or that chalky thing you can’t quite describe but pretend you totally get.

The term minerality started bubbling up in the 1980s, when someone decided that calling a wine “austere” wasn’t sexy enough — and voilà, we got a new buzzword. It’s been fashionable ever since. But here’s the kicker: minerality can refer to smell, texture, or taste — and there’s still no clear definition. It’s not a science. It’s more like wine’s version of modern art.

🌊 It’s a texture. It’s a smell. It’s a personality
Minerality is that crisp, clean, no-makeup look of the wine world. It often shows up in white wines that are cool, calm, and collected — not the bold, floral drama queens. Think Chablis, Assyrtiko, Albariño. It’s that cool sip that feels like licking a clean rock in a forest rainstorm (don’t lie, we’ve all been tempted).

🧪 Spoiler alert: it has nothing to do with actual minerals
Yep — roots can’t “suck up” minerals like straws in a geology smoothie. And even if they could, geological minerals don’t have flavour. So no, your wine doesn’t taste like granite because it came from a rocky vineyard. Sorry, terroir romantics.

🍞 So where is that mineral vibe coming from?
Science is still scratching its head — but yeast might be part of it. As it ferments grape juice, it messes with flavour precursors, potentially giving you that “mineral” lift. Or maybe it’s something to do with low-fruit, high-acid winemaking styles. Or sulphur compounds. Or... witchcraft? We’re honestly not sure.

🧘‍♀️ Minerality is a state of mind.
No, you don’t have to “get it” to enjoy it. Because here’s the thing — minerality is many things to many people. And that’s kind of the beauty of it.

Drop a 🙌🏼 in the comments below if you’ve learned something new!

#mineralityinwine #wine101 #wineeducation #winetasting #winetips

☀️🍧 Forget the ice cream — this is my favourite treat this summer! ☀️🍧
 Served chilled with a scoop of smugness on top!✨

🍾 What’s in the glass?
Brace yourself, because this wine has more layers than your nan’s trifle!
*️⃣ Zesty & Fruity – Juicy green apple, citrus, lemon zest, a touch of caramelised pear.
*️⃣ Bready & Buttery – Freshly baked croissant, lemon shortbread, tarte tatin, apple pie.
*️⃣ Creamy & Coastal – Clotted cream, sea breeze vibes, a whisper of saline.
*️⃣ Green & Herbaceous – A little nettle, a little bramble — think windswept hedgerows.

Every sip is crisp, zesty, and bursting with flavour, with a mousse so fine it basically whispers luxury. This is an English sparkling showing off!

One of the best English sparkling wines I’ve tried (and you know I have tried a looooooot).

🏡 Who’s behind the bubbles?
@knightor_winery — tucked just above St Austell Bay in Cornwall — are the geniuses behind this stunner. They’ve mastered the traditional method, using only the free-run juice (aka. the best stuff!) from Chardonnay and Pinot Noir, fermented cool and aged on lees (dead yeast) for a whopping five years.

Add a dash of reserve wines and a whisper of oak and you’ve got complexity, elegance, and serious coastal character. Their wines are made in small batches, with an obsessive attention to detail that shows in every sip. If you didn’t think Cornwall could rival Champagne — surprise! It absolutely can.

🦪 What to eat with it?
Seafood: Oysters, scallops, fish and chips if you’re feeling cheeky — or just enjoy it solo, watching the waves (or your washing machine on spin, I don’t judge). It’s dry, fruity, and refreshing enough to make any meal feel like a special occasion.

Have you had any Cornish bubbles ? Or are you still sleeping on England’s sparkling game? Let me know 🍏👇🏼

#englishsparklingwine #englishfizz #englishwineexpert #winerecommendations #winereview

⬇️ MORE INFO BELOW ⬇️

Ah, old vines. The phrase that graces many a wine label, whispering of wisdom, experience, and probably a few back problems. But what does it actually mean?!

⌛️How Old Is ‘Old’?
There’s no official rule. In general, ‘old vines’ means anything over 50 years, though some winemakers won’t use the term unless their vines are pushing 80, or even 100+. In France, you might see Vieilles Vignes; in Spain, Viñas Viejas — both translating to “old vines,” but still with no legal definition. Basically, it’s a bit like saying someone is ‘mature’ — open to interpretation.

🍇Why Does It Matter?
As vines age, they produce fewer grapes, but the ones they do grow tend to have more concentrated flavours. Over the years, vines naturally find balance, leading to more consistent, well-structured wines. Plus, old vines tend to handle droughts and tough conditions with a resilience that only comes with time.

🏅Does ‘Old Vines’ Always Mean Better?
Not necessarily. Some young-vine wines are bright, fresh, and full of energy. But older vines often bring depth and character that younger ones don’t always have. And there’s something undeniably special about drinking a wine from a vine that’s been around for decades — or even a century.

🍷So Next Time You See ‘Old Vines’ on a Bottle…
Know that it’s not just marketing fluff (most of the time!). It suggests a wine with history and depth, but it’s not a guarantee of quality! A great winemaker can make magic with young vines, and a bad one can waste even the most ancient vineyard.

Would you rather drink a wine from a century-old vine or a cutting-edge, young-vine experiment ? Let me know in the comments👇🏼

#oldvines #wineeducation #wine101 #winetips #winelabel

MORE INFO BELOW ⬇️

Here’s the secret: Chewing your wine unlocks its full potential. Here’s how!

💨 Hello, retro-nasal magic! Swirling the wine in your mouth helps release more aromas through the back of your nose (aka the retronasal passage), revealing way more depth than just sniffing alone. Since up to 80% of taste is actually smell, this little trick turns “fruity” into ripe cherries, “spice” into cracked black pepper, and “oaky” into toasted hazelnuts.

⚖️ Balance check – The ‘chewing’ motion helps you pick up acidity, tannins, and body, so you can feel how everything works together (or doesn’t!).

👅 More contact, more flavour. When you gently swish and move the wine around your mouth (like you’re giving it a lil’ chew), it coats every taste bud, so you actually taste the structure, texture, and complexity.

🔥 Want to tell the difference between a cheap bottle and a top-tier one? Chew your wine. The longer the flavours stick around after you swallow, the better the quality. If it disappears faster than a bottle at a family BBQ, well… you’ve got your answer.

Are you already a wine chewer? Or does this sound completely bizarre? Drop a 🍷 in the comments if you’re willing to give it a try! ⬇️

Want to learn more ?! I’ve created an online course on tasting wine like a pro that takes you from novice to explorer in an hour 💯 Check the link in my bio.

#winetasting #wine101 #winetips #wineeducation

MORE INFO BELOW ⬇️

You know that moment when you take a sip of wine and think… meh ? So, you swirl, sniff dramatically, and hope for the best. You could swirl, sniff, and pretend to pick up ‘subtle hints of wet slate’ — or you could just open a bag of crisps and actually make your wine taste better! 🥂🌟

How so ⁉️

It’s not the potato. It’s not the flavour. It’s the salt.

🧂 Why Does it Work?

Salt isn’t just there to make food taste better — it literally changes the way we perceive flavour. In wine, it can:

✨ Smooth out sharp acidity – That mouth-puckering Sauvignon Blanc suddenly tastes way more balanced. ✨ Soften aggressive tannins – A rough, cheap red? Salt tones down the bitterness. ✨ Make fruit flavours pop – A bland wine gets a whole new lease on life.

🥔 The Crisp & Wine Cheat Sheet

Want to really level up your snack-and-sip game? Here’s what to pair with what:

🔥 Plain/Salted – The universal fixer. Works with anything. 🔥 Salt & Vinegar – Pairs beautifully with Sauvignon Blanc, Albariño, or English Bacchus. 🔥 Cheese & Onion – The creamy richness loves a bold Chardonnay or white Rioja. 🔥 Paprika/BBQ – Try smoky, slightly sweet crisps with Tempranillo or Grenache. 🔥 Prawn Cocktail – Sounds odd, but trust me: rosé loves this one. 🔥 Chilli Crisps – Tame the spice with Gewürztraminer or off-dry Chenin Blanc.

🥔🍷 Tried this before? Drop your go-to crisp & wine pairing below! ⬇️

#foodandwine #foodandwinepairing #winetips #wineandfood #winepairing

MORE INFO BELOW👇🏼

Not white, not red, not rosé — orange wine refuses to fit neatly into a category, and honestly, that’s why we love it. It might seem like the latest obsession of natural wine bars and hipster sommeliers, but the truth is that this is how wine was made thousands of years ago!

The technique dates back over 6,000 years to Georgia, where winemakers fermented white grapes on their skins in clay vessels called qvevri. So no, it’s not just a trend — it’s a return to tradition.

Wait… why is it orange?
No, it’s not made from oranges. Orange wine is made from white grapes but made like a red wine — that
the juice is left in contact with the grape skins for days, weeks, or even months. Those skins contain pigments, tannins, and flavour compounds, which give the wine its deep amber hue and bold, textured style. The longer the skin contact, the deeper the colour and the more structure the wine develops.

What does it taste like?
Forget crisp and delicate — orange wine is here to grab your attention. Depending on how long it’s been on the skins, you can expect:
🍊 Dried apricot, orange peel, and honey 🥜 Nuts, spice, and a hint of earthiness 💨 A little oxidative funk (if it’s natural) – Because some orange wines are made with minimal intervention, they can have a slightly nutty, sherry-like character from controlled oxygen exposure. 🍷 Tannin and texture you’d never expect from a white wine – Since orange wines ferment with their skins, they pick up tannins—just like red wines. This means they can feel grippy, structured, and more intense than your typical white wine.

Food pairings? Basically everything.
Because orange wine has the freshness of a white and the structure of a red, it’s a pairing dream: 🔥 Curry, kimchi, miso, and bold spices — finally, a wine that can handle the heat. 🧀 Cheese boards — especially washed-rind cheeses (the stinkier, the better). 🥘 Slow-cooked meats, roasted veg, or anything umami-packed—orange wine brings out the best in rich, savoury dishes.

Ever had an orange wine moment? Let me know your favourites below! 👇🍊🍷

#orangewine #wine101 #wineeducation #winetips #sommelier

Col Fondo: The Sparkling Wine That Doesn’t Play by the Rules 🍾

If you’re used to sparkling wine being pristine and polished, Col Fondo might surprise you. This is bottle-fermented fizz left unfiltered, meaning the yeast sediment (lees) stays inside the bottle, adding texture, depth, and a lightly cloudy appearance. Think of it as sparkling wine in its rawest form — uncomplicated, expressive, and refreshingly different.

Why is it cloudy?
That haze isn’t a flaw — it’s proof your wine hasn’t been messed with! Unlike traditional sparkling wines, Col Fondo skips disgorgement (the process of removing the yeast sediment after secondary fermentation). The result is a more textured, savoury style of fizz with a gentle complexity that evolves in the glass.

What does it taste like?
Col Fondo leans more towards minerality and savoury notes rather than big, fruity aromas. Expect:
* Crisp apple, pear, and citrus zest
* Hints of fresh bread and almond from the lees
* A subtle saline or earthy character
* A bone-dry, refreshing finish

How should you pour it?
Two ways, depending on how adventurous you’re feeling: 1️⃣ Crystal Clear: Keep the bottle upright, pour gently, and leave the sediment behind. 2️⃣ Hazy & Textured: Give it a swirl before pouring to mix in the lees for extra depth.

Food Pairings
Col Fondo’s dry, slightly funky edge makes it a dream with:
* Fried food (tempura, calamari, fish & chips)
* Charcuterie & cheese
* Salty snacks (olives, anchovies, miso-based dishes)

Intrigued? Drop a ☁️ in the comments if you want to give Col Fondo a try — and let me know if you want my top picks for a quality English Col Fondo!

#colfondo #wineeducation #wine101 #winetasting #englishwineexpert

🦄 A Unicorn in My Glass! 🦄

Drinking Albariño from England? Yep, I’ve officially entered the wine multiverse — where Spanish grapes thrive in the rolling vineyards of Kent!

🍋 What’s in the glass?
* A zippy, citrus explosion of lemon, lime, grapefruit, and white peach
* Saline minerality — think fresh sea breeze and wet stones after a summer rain
* A floral lift of magnolia and blossom
* Crisp acidity that keeps everything electric and alive
* A mouthwatering finish that’ll have you reaching for another sip before you’ve even put the glass down

🏡 Balfour Winery
@balfourwinery isn’t new to pushing boundaries. This Kent-based winery is best known for its world-class sparkling wines, but they’ve proven time and time again that England can do so much more. From low-intervention winemaking to their experimental approach with still wines, they’re not here to follow trends — they’re here to set them.

And now they have done it again! They brought Albariño to the UK, and not just as an experiment — but as a serious contender. This is one of England’s only Albariños, and it’s making waves in all the right ways.

🍽 Food Pairings
Classic seafood is an obvious win, but if you really want to impress, try this with ceviche, feta, or anything with a salty edge. Or just drink it as an invigorating aperitif — preferably through a unicorn straw! 🦄🍷

✨ A rare gem. A unicorn wine. A taste of English Albariño history. Who’s trying this with me ?!

[English wine expert, English wine columnist, wine recommendations, wine tips]

#englishwine #winerecommendation #winetastings #drinkwithme #albariño

🚨 Now, let me ask you… Have you ever:

🍷 swirled your glass and only picked up ‘apple’ but wished you could smell more?
🍷 struggled to pinpoint a flavour, knowing it’s something familiar but just out of reach?
🍷 bought a wine to ‘age’ and wondered if it was actually worth keeping?
🍷 found yourself lost when people talk about “body” or “structure” in wine?
🍷 tried describing a wine but could only come up with “it’s nice”?

If any of these sounds familiar, you’re not alone!

And that’s exactly why I created an online wine tasting course, designed to take you from just drinking wine to actually understanding it.

For the next 5 days only, I’m offering the course for just £12.99! 🎉

It is packed with simple, practical tips that help you taste like a pro (without the snobbery!).

Here’s what you’ll learn:
👃 How to smell like a sommelier (and finally put words to those aromas)
🍷 How to decode acidity, tannins, and body so every sip makes sense
🎨 How to recognise flavour layers & complexity — so you can spot the difference between a simple wine and something truly special.
📖 The skills & vocabulary used by professionals — so you can describe wine with confidence
⚖️ How to assess a wine’s structure, quality & ageing potential — so you know if that bottle is worth keeping

… and much more!

This offer disappears in 5 days, so if you’ve ever wanted to taste with confidence, now’s the time to jump in!

📲 Click the link in bio to grab your spot now!

#winetastings #winecourse #wineeducation #winetips #wine101

MORE INFO BELOW ⬇️

🌪️ WHY BOTHER SWIRLING YOUR WINE ?

If you’re not swirling your wine, you’re only getting half the experience. It’s like sniffing a flower through a plastic bag — it just doesn’t hit the same. Here’s what happens when you swirl your wine:

🍷 Oxygenation: Air softens harsh edges, helping wine open up and reveal more complexity.
👃 Aroma Release: Swirling lifts volatile compounds, sending all those delicious scents straight to your nose. More swirling = bigger, bolder aromas.
🧪 Checking the ‘Legs’: Swirling coats the glass, helping you see the wine’s viscosity. Thick, slow-moving ‘legs’ mean a richer or higher-alcohol wine, while thin, quick ones suggest a lighter-bodied pour.

🏆 THE TABLE METHOD: NO SPILLS, NO DRAMA

🔹 Step 1: Place your glass on the table. It sounds basic, but trust me—this is the foolproof way to swirl without turning your wine into a table decoration.
🔹 Step 2: Hold the base of the glass, not the stem. This gives you better control so your wine doesn’t slosh over the sides like a rogue wave.
🔹 Step 3: Draw small circles on the table. Gently move the base of the glass in a slow circular motion. The wine will swirl effortlessly, and you’ll look pretty classy.
🔹 Step 4: Sniff immediately! Right after swirling, stick your nose in and take a deep breath. If you smell more than before, congrats — you’ve just unleashed your wine’s full potential.

🚨 COMMON WINE SWIRLING MISTAKES

❌ Filling Your Glass Too Much – The golden rule: never pour more than one-third full. If your glass is nearly full, swirling is a guaranteed disaster.
❌ Speed Swirling – Slow and steady wins the race. If your glass looks like a washing machine on spin cycle, chill.
❌ Swirling Sparkling Wine – Swirling is great for still wines, but when it comes to anything fizzy, put the glass down. The bubbles naturally lift and release aromas, so swirling just speeds up the loss of carbonation — aka wasting the good stuff!

Are you a swirling fan ? 🌪️🍷 Let me know in the comments👇🏼

#wine101 #wineswirling #wineetiquette #winetasting #winetips

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🌿 THE MOMENT OF BUD BREAK
After months of looking like a bundle of lifeless sticks, the vines are finally waking up. Warmer temperatures tell the roots, “Time to get moving!”, and the sap begins to flow. This rehydrates the dormant buds, which swell, crack open, and push out tiny green shoots — the first signs of this year’s grapevines.

These baby shoots will one day hold the leaves, flowers, and ultimately the grapes, but for now, they’re delicate little things completely at the mercy of the weather (and winemakers’ nerves).

🥶 LATE FROSTS: THE VINEYARD’S BIGGEST FEAR
Ah, March in the UK — one minute it’s spring, the next it’s a frozen apocalypse. If temperatures drop too low, the fragile buds can freeze and die, which means no grapes from that shoot 😱

That’s why vineyard teams are on high alert, ready with: 🔥 Frost candles – Thousands of paraffin candles lit between the vines to raise temperatures. 💨 Wind machines – Giant vineyard fans that mix up the air to prevent frost settling. 💦 Sprinkler systems – A fine mist of water actually protects buds by forming an insulating ice layer (counterintuitive, but it works).

💪 VINEYARD CREWS ARE WORKING OVERTIME
Bud break means the growing season is officially ON, and vineyard teams are out in full force. What’s on the to-do list?
 ✔️ Tying down canes – Making sure the young shoots grow in the right direction. ✔️ Assessing frost risk – Watching weather reports like their life depends on it (because, well, it does). ✔️ Checking soil health – Ensuring the vines get the nutrients they need after a long winter. ✔️ Praying to the wine gods – No scientific backing, but it can’t hurt.

🍷 WHY DOES THIS MATTER FOR YOUR GLASS OF WINE?
Because everything starts here! The health of the buds and the weather over the next few weeks will dictate the success of this vintage. A smooth, frost-free bud break = happy vines, good yields, and hopefully a stellar harvest. A tough start? Well… let’s just say winemakers will be stress-drinking their own bottles for comfort.

Are you into vineyard hopping ?! Let me know in the comments 👇🏼🌸

#vineyardlife #winetips #wine101 #wineeducation #budbreak

🇪🇸 MORE INFO BELOW ⬇️

If you’re a Rioja Reserva devotee, I see you! Its perfect balance of oak, spice, and smooth tannins is hard to beat. But if you’re ready to shake things up (without sacrificing that aged, structured goodness), here are some top alternatives to keep things interesting… 🍷💯

🇪🇸 RIBERA DEL DUERO – BIGGER, BOLDER TEMPRANILLO
Same grape, different vibe. Ribera del Duero wines tend to be richer, darker, and more intense than Rioja, thanks to extreme climate shifts and high-altitude vineyards.

🇮🇹 CHIANTI CLASSICO GRAN SELEZIONE – SANGIOVESE WITH SPICE
This isn’t just your typical pizza wine — this is Sangiovese at its most refined, with layers of cherry, dried herbs, and tobacco wrapped in fine-grained tannins. Aged in oak like Rioja Reserva, it offers a similar savory depth, spice, and ability to age.

🇨🇱 CARMENÈRE – SMOKY, SPICY, AND SMOOTH
Carmenère from Chile brings depth, spice, and a smooth finish — think dark berries, black pepper, and a touch of smoky paprika. If you love Rioja’s balance of fruit and oak but want something a little wilder, with a velvety texture, this is for you.

🇦🇺 AUSTRALIAN SHIRAZ – RICH, SPICY & POWERFUL
If you love Rioja Reserva’s depth and spice, Australian Shiraz dials it up a notch with black fruit, pepper, and smoky oak influence.

🇵🇹 DOURO RED BLENDS – A STRUCTURED, FRUITY ALTERNATIVE
The Douro might be famous for Port, but its dry reds are seriously underrated. Blends of Touriga Nacional, Tinta Roriz (aka Tempranillo!), and other indigenous grapes create deep, complex wines with dark fruit, spice, and firm tannins.

Which alternative will you try next ?! 🍷💯

#riojawine #riojareserva #winerecommendations #winetips #wine101

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Decanting has become one of those “must-do” wine rituals — but what if I told you it’s often completely unnecessary ? In some cases, it can even strip a wine of its best qualities before you get the chance to enjoy them. Let’s break it down!

🥀 AGED WINES ARE FRAGILE — DON’T SHOCK THEM!
If a wine has been aging for years, it’s already evolved slowly and delicately in the bottle. Exposing it to a rush of oxygen by decanting? That’s like waking someone up by throwing a bucket of water on them — they won’t be the same afterward. The worst offenders are Nebbiolo, Sangiovese, and other long-aging reds. These wines develop intricate layers of flavour over time, but those aromas can vanish in an instant when overexposed to air.

✅ If there’s sediment, decant gently and drink immediately — don’t let it “breathe” itself into oblivion.

📖 BOLD YOUNG WINES NEED TIME TO TELL THEIR STORY
Think of young, structured wines — Cabernet Sauvignon, Barolo, Malbec — as a novel that starts off intense. If you rush through it (aka aggressively decant it), you miss the unfolding story. Instead of letting it evolve naturally in the glass, you fast-forward to the ending. But if you pour it straight into the glass and let it breathe sip by sip, you get to experience the full journey — from tight and tannic to expressive and open.

🛢️ WHEN DECANTING ACTUALLY HELPS
There’s one exception where decanting is a lifesaver, i.e., when a wine smells reductive (think rotten eggs, burnt rubber, or cabbage). This happens when wine has been starved of oxygen during winemaking and needs a blast of air to blow off those funky aromas.

✅ If your wine smells off, give it a swirl first. If that doesn’t fix it, decant away.

So, do you see my point… or are you grabbing your pitchforks ? Let’s hear it in the comments👇🏼🍷

#DecantingMyths #WineControversy #WineMyths #WineEducation #WineTips

😎 SLOW BEAM PET NAT: EVEN THE SUN’S WEARING SUNGLASSES 😎

If a wine could embody a vibe, this would be it. Slow Beam’s Pét Nat is the kind of fizz that makes you throw out the rulebook and just enjoy the ride. It’s zippy, unfiltered, and full of life, made for carefree sipping, not swirling and sniffing like you’re in a lab.

🌿 Meet Slow Beam: The Slow Revolution
Based in Kent, UK, @slow____beam isn’t just a name — it’s a mindset. Founded by Peter Brissenden and Louis Wood — two industry veterans took a harvest-day idea and turned it into something real. They are committed to low-intervention winemaking, working closely with sustainable growers to produce wines that are pure, alive, and totally unpolished. Think minimal intervention, maximum character—no unnecessary filtering, no excessive sulphur, just good fruit doing its thing.

🍋✨ So, What’s in the Glass ?
Expect a lively, textured fizz with:
✔️ Bright citrus zip – lemon and grapefruit freshness
✔️ Orchard fruit – juicy apples and pears
✔️ A buttery popcorn twist – adding texture and depth
✔️ Refreshing acidity – keeps every sip mouthwatering

🎨 And That Label…
Designed by @studiobouch, it was inspired by the aurora borealis that lit up the UK in 2024, mirroring the wine’s spontaneous, electric energy. Because just like the Northern Lights, you never quite know what to expect, but that’s what makes it magical.

🍾 Wait, What Even Is Pét Nat ?!?!
Short for Pétillant Naturel, Pét Nat is a naturally sparkling wine made using the méthode ancestrale—the oldest way to make bubbles. Unlike the Traditional Method (used for Champagne), which involves fermenting the wine to dryness, adding sugar and yeast, and triggering a second fermentation in the bottle, Pét Nat is bottled before the first fermentation is finished. This means the natural sugars and yeasts in the wine continue to ferment in the bottle, creating a gentle, frothy fizz with an unpredictable, lively character. No added sugar, no extra yeast—just pure, spontaneous bubbles.

Drop a 😎 in the comments if you are a fan of Pét Nat!

#englishwine #naturalwine #winereview #winerecommendation #wineoclock

MORE INFO BELOW ⬇️

Ever wondered why we insist on smashing delicate glassware together before taking a sip ? Turns out, it’s not just for dramatic effect🍷💥

💀 The Medieval Poison Test
One theory is that back in the good old (dangerous) days, clinking glasses was a way to spill a little of your wine into the other person’s cup — a sneaky way to check if you were about to be poisoned. If your drinking buddy hesitated? Well… suspicious 👀

👂 Engage All Five Senses
Wine is all about sight, smell, taste, and touch, but what about sound? Clinking glasses was a way to bring hearing into the experience, making it a full sensory moment. Your “cheers” is basically the surround sound of wine appreciation.

💃 Party Starter Vibes
Over time, clinking became a ritual of celebration — because nothing says “we’re about to have a great time” like a collective cheers! It signals unity, good company, and a chance to show off your glassware.

🚨 How Not to Do It
If you’re clinking too hard, you might be recreating a medieval battle scene rather than a toast. Keep it classy — gently tap the bowl of the glass (not the rim!) to avoid a tragic, wine-soaked accident.

So, how much of a clink-er are you ? Let me know in the comments 🥂

#winerituals #winefacts #wineeducation #winecuriosity #wineoclock

MORE INFO BELOW ⬇️

🪵 WHAT DOES OAK DO ? 
✅ Adds Flavour – Think vanilla, spice, toast, coconut, caramel, and even coffee. All these aromas come from the wood itself. ✅ Changes Texture – Oak allows controlled oxygen exposure, which makes wine smoother and rounder by softening tannins. ✅ Adds Structure – This is why bold reds like Cabernet Sauvignon and Rioja love a bit of barrel time — it gives them depth and ageing potential. 
🛑 WHEN OAK GOES TOO FAR…

Not all oak ageing is created equal, and sometimes, winemakers get a bit too excited with the barrels. Too much can overwhelm the wine rather than enhance it. Instead of balance, you get a vanilla milkshake with a side of burnt toast — all sweet oak, no fruit. Overuse can also mute acidity and freshness, leaving the wine flat, heavy, and lifeless. Like seasoning in cooking, oak should enhance, not dominate.

🛢️ FRENCH VS. AMERICAN OAK

🇫🇷 French Oak – Fine-grained with smaller pores, meaning it releases flavours slowly and delicately. This results in elegant, subtle spice, light vanilla, and fine tannins. Used in Burgundy, Bordeaux, and Rioja. 🇺🇸 American Oak – More porous, with larger wood grain, so it releases flavours faster and more intensely. This is why American oak is bold, full-bodied, and loaded with vanilla, coconut, and caramel notes. Used in California, Australia, and Rioja Reserva wines.

🚫 BUT SOME WINE SHOULD NEVER SEE OAK

❌ Crisp Pinot Grigio, fresh Albariño, or zippy Riesling? Leave them in stainless steel, thank you very much—oak would smother their bright, delicate fruit.
❌ Light, fruit-driven reds like Gamay and some styles of Pinot Noir also shine without oak. Their fresh red berry flavours and lively acidity don’t need wood getting in the way.

Do you like your wine oaked or fresh and zippy ? 🥂🍷

#oakinwine #winetime #wine101 #winetips #wineeducation

MORE INFO BELOW ⬇️

🥂 A Brief History of the Flute
The Champagne flute rose to prominence in the 18th century, evolving from earlier glassware designs. Its tall, narrow shape became favoured for a few practical reasons: it showcased the bubbles, helping sparkling wine look as lively as it tasted; it minimised spills, making it ideal for large gatherings; and it allowed more guests to be served with smaller pours, which was particularly useful at lavish parties. Over time, the flute became the go-to glass for Champagne and other sparkling wines, more for presentation and practicality than for enhancing the wine itself.

🚫 Why the Flute Falls Short
Despite its popularity, the flute is far from ideal for experiencing sparkling wine at its best. Its narrow opening traps aromas, preventing you from fully appreciating the complexity of the wine. It also limits oxygen exposure, which means the wine stays closed, failing to develop and reveal its full character. While flutes do help preserve bubbles longer, they do so at the cost of aroma and flavour — a serious trade-off for anyone who actually wants to taste what’s in their glass.

🍾 So, What’s the Right Way to Drink It?
✅ Glass choice: Opt for a tulip-shaped glass or a white wine glass. The wider bowl allows aromas to develop, while a slightly tapered rim concentrates them, enhancing your tasting experience. ✅ No swirling: Unlike still wines, swirling sparkling wine makes the bubbles disappear faster. The natural effervescence already releases the aromas — so let the wine do the work. ✅ Right temperature: Serve your sparkling wine chilled at 6-10°C (43-50°F). This keeps it fresh while letting the flavours shine.

Cheers to enjoying your bubbles the right way! 🥂✨

#sparklingwine #winetips #wineeducation #winetime #wineadvice

💖 Bottega Pink Gold Prosecco Rosé: The Perfect Valentine’s Day Pour! 🍾✨

Some bottles blend in — this one does the exact opposite! But don’t let the flashy exterior fool you — Bottega Pink Gold Prosecco DOC Rosé isn’t just about looks. Read on…

🌸 What’s in the Glass? This sparkle does sparkle! It is bright and expressive, with lovely aromas of rose petals, Turkish delight, raspberry pavlova, pink lady apple, freshly picked peach, and lemon blossom. It’s floral, fruity, and elegant, without going overboard.

🍑 How It’s Made Bottega Pink Gold Prosecco DOC Rosé is made in the Prosecco DOC area of Treviso. Glera and Pinot Noir grapes are vinified separately — Glera is harvested in mid-September, softly pressed, and fermented in steel tanks, while Pinot Noir is picked earlier in late August, undergoing a 12-16 hour maceration on the skins for its pink hue.

The wines are then blended with fresh Glera juice and undergo secondary fermentation at 15-16°C for two months, creating a fine bubbles, fresh acidity, and well-balanced structure.

✨ Behind the Bottle @bottegagold is a family-run winery with over 400 years of expertise, crafting wines, grappa, and liqueurs. Based in Veneto, Italy, the estate follows sustainable viticulture practices, ensuring high-quality production with a low environmental impact.

Known for its mastery of the Charmat Method, Bottega produces wines that are earning global recognition in top wine competitions, including the International Wine Challenge, The Drinks Business Prosecco Masters, Mundus Vini, and the Berliner Wein Trophy 🏆

What’s your go-to bottle for Valentine’s Day ?

#winelove #valentineswine #winerecommendation #winereview #winetasting

MORE INFO BELOW ⬇️

Sustainable wine isn’t just a buzzword anymore — it’s the future. And in the UK, we’re seeing a full-on green revolution in the vineyards 🌍 Let’s talk about the biggest green trends happening in UK vineyards right now:

🍃 CARBON-NEGATIVE WINERIES EXIST!
Most businesses try to be carbon neutral, but @silverhandestate said, “Nah, let’s do better” — and became the UK’s first carbon-negative vineyard. That means their vines absorb more CO₂ than they produce.

🐑 SHEEP ARE THE NEW WEED KILLERS
Why use pesticides when you can use sheep? Many UK wineries, like @tillinghamwines, have their own woolly workforce, munching away weeds, fertilising the soil (yes, you know how), and keeping everything naturally in check.

🍾 THE END OF HEAVY BOTTLES
We’ve all lifted those needlessly chunky wine bottles that weigh more than a small child. The industry is finally making a change — @thewinesociety1874 has committed to reducing bottle weights across its range from 550 grams to below 420 grams by the end of 2026.

☀️ NET ZERO & SOLAR-POWERED WINE
@halfpennygreenwineestate isn’t just making great wine — it’s making solar-powered wine. With 438 solar panels generating 186.15kW of energy, they’ve significantly cut their reliance on the national grid, proving that clean energy + sustainable farming = wine that’s better for the planet.

🚜 REGENERATIVE FARMING IS TAKING OVER
Forget chemical fertilisers — @hebronvineyard in Wales is leading the charge as the first vineyard in the UK to be certified regenerative by A Greener World (AGW). They’ve ditched artificial insecticides, herbicides, and fertilisers, choosing cover crops, no-till farming, and agroforestry instead.

🌱 SUSTAINABLE WINES OF GREAT BRITAIN (SWGB) IS BOOMING
Nearly 43% of UK vineyards are now part of the SWGB certification scheme, proving that wineries are backing up their green claims with real action. Leading the charge is @yotescourt, one of the founding members of the initiative and among the first vineyards in England to receive official WineGB Sustainable accreditation.

Do you seek out sustainable wine ? 🍷🍀

#sustainablewine #sustainabilityinwine #winetrends #wine101 #wineeducation

MORE INFO BELOW ⬇️

Ever had a glass of wine that just worked? Everything in sync, nothing out of place, effortlessly drinkable? That’s balance. And balance isn’t luck — it’s the careful dance of a wine’s core components. Here’s what you need to know:

The 5 Pillars of Structure 🏛️

🍋 Acidity – The backbone of freshness. Not enough, and the wine feels flat and lifeless. Too much? It’s like sucking on a lemon—bracing, but not exactly enjoyable.
🪨 Tannins (in reds) – The stuff that gives wine grip and structure. When balanced, they add elegance. When overdone, it feels like chewing on a teabag.
🔥 Alcohol – Brings warmth and body. A well-judged level feels plush and seamless. Too much? Suddenly, your ‘smooth red’ is doubling as nail polish remover.
🍬 Sweetness – Essential in some wines for balance. Just enough keeps acidity and tannins in check. Too much? It’s less ‘fine wine,’ more ‘boozy jam.’
💦 Body – The ‘weight’ of the wine on your palate. A well-structured wine has a cohesive feel — not too thin, not too heavy, but just right.

So, What’s a Balanced Wine? 🍷

A wine is balanced when no single element dominates. Think of it like a perfectly made cocktail — every ingredient matters, but none should overpower the rest. When done right, balance makes a wine feel effortless.
When not done right? That’s when things go south:

🚨 Too much acidity, no fruit? Tastes like drinking vinegar.
🚨 Overpowering tannins, no softness? Ever chewed on a stick? Now you have.
🚨 Alcohol-heavy with no freshness? Your throat is now a bonfire.
🚨 Way too sweet? Congratulations, you’ve just poured yourself alcoholic syrup.

⚖️ If you could only drink one perfectly balanced wine for the rest of your life, what would it be?

#balancedwine #wine101 #winetips #wineeducation #winetasting

🧐 Sniffing the Cork – The Useless Ritual We Need to Talk About

You’ve seen it in movies. You’ve probably seen it at restaurants. Maybe you’ve even done it yourself — sniffing the cork like it holds the secrets of the universe. Well, I hate to break it to you, but sniffing the cork tells you… absolutely nothing.

🚫 Why Sniffing the Cork is Pointless
A cork is just a wine stopper, not a crystal ball. It’s been sitting in the neck of the bottle, doing its job, but unless it’s completely disintegrating or smells like a wet dog that’s been left in a damp cellar, it’s not going to reveal much.

👃 “But doesn’t it tell me if the wine is corked?” Not really, the real test is in the wine itself — that’s where you’ll pick up the telltale damp basement aroma that screams “faulty!”

What to Do Instead 🏆
Instead of sniffing the cork and looking sophisticated while learning nothing, here’s what actually helps:
✔ Look at the Cork – Is it crumbling? Leaking? Suspiciously sticky? That might be a sign of poor storage and/or oxidation.
✔ Sniff the Wine, Not the Cork – Pour a little into your glass and take a deep inhale. That’s where the real information is.
✔ Taste Before You Judge – Even if the aroma is off, give it a sip. Some wines (especially aged ones) need a little air before they show their true character.

When the Cork Does Matter
🛑 If a cork is completely soaked through – can indicate improper storage (such as the bottle being stored upright for too long, causing the cork to dry out and shrink, letting in too much oxygen) and oxidation. 🛑 If the cork is disintegrating into the wine – A crumbly cork can be a sign of age, improper storage, or even a poor-quality cork. While it’s never fun to fish cork bits out of your glass, it doesn’t always mean the wine is bad. If the wine smells and tastes fine, you’re good to go. But if you pick up wet cardboard or musty aromas (a telltale sign of cork taint), then it’s time to send it back.
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👉 Be honest: Have you ever sniffed the cork thinking it was important? Drop a 🍷 if you’re guilty and a 🤓 if you knew better all along!

#winetips #winemyths #wine101 #wineoclock #wineeducation

✨ Caserío de Dueñas – A Verdejo That Means Business! ✨

🌿 What’s the Deal with Verdejo?
If you’re not yet obsessed with Verdejo, let me convert you. This Spanish white grape is a zippy, citrusy, floral bomb, known for its intensity and freshness. Rueda is its spiritual home, where the high-altitude vineyards, poor sandy soils, and chilly night harvesting create wines packed with aromatic complexity and mouth-watering acidity.

🏡 A Historic Rueda Estate
Caserío de Dueñas is a historic (dating back to 17th century!) 300-hectare estate in the heart of Rueda, producing wines that reflect the land’s mineral-rich soils and unique climate. The winemaking here is all about quality: hand-harvested grapes, fermentation at cool temperatures, and time on the lees to add texture and depth. The result is a Verdejo that’s as elegant as it is expressive.

👃 Tasting Notes – A Full-On Sensory Experience
This is a wine that demands attention from the first sniff. Expect an explosion of floral and fruit notes — elderflower, honeysuckle, yellow plum, pineapple, mango, ripe lemon, grapefruit, peach, and crisp apple. But it doesn’t stop there! There’s a subtle bready, yeasty note that rounds everything out beautifully.

On the palate it’s creamy, textured, and balanced by that signature Verdejo acidity. It’s dry, medium-bodied, and lingers on the finish with just the right amount of citrus bite to keep things exciting. 🍋✨

No wonder it’s earned 91 points from Decanter and 90 from James Suckling!

🍽️ Food Pairings
If you’re drinking this (which you absolutely should), pair it with:
🧀 Soft cheeses (think Brie or creamy goat’s cheese)
🐟 Seafood dishes (grilled prawns, ceviche, or lemony fish)
🥗 Salads with citrus dressings (to match that lively acidity)
🍗 Roast chicken (yes, trust me on this one!)

💬 Your Turn – Are You Team Verdejo Yet?
I’m officially sold on Rueda’s Verdejo magic — but what about you? Have you tried Caserío de Dueñas, or do you have another favourite from the region? Drop your go-to Spanish white in the comments below! 🍷⬇️

#verdejo #spanishwine #winereview #wineeducation #wineoclock

🚨We need to talk about overpouring🚨

You might think a full glass means more wine, more fun, but that’s not how wine (or life!) works… it ain’t a pint of beer, mate!

Here’s why filling your glass to the top may be a tragic mistake:

🍷 Your Wine Needs Space – Wine isn’t just about taste; aroma is a huge part of the experience. If your glass is overflowing, those delicate scents have nowhere to go, and you’re missing half the magic.

🍷 Swirling Becomes a Disaster – Ever tried swirling a full glass? Not a good idea. A proper pour lets you gently aerate the wine, which helps unlock its full range of flavours. No room to swirl? No room to taste properly.

🍷 It Messes with Temperature – Wines warm up in the glass, and a massive pour means it sits too long before you finish. That crisp white you started with, it’s now lukewarm. And that bold red? The alcohol is overpowering the fruit.

🍷 Class Over Chaos – A glass filled to the rim doesn’t look elegant—it looks desperate. And it’s a spill waiting to happen. If you’re trying to impress someone, sloshing red wine all over the table isn’t the move.

✅ The Golden Rule: A good pour is about a third of the way up for still wines and even less for fizz to keep the bubbles fresh.

🔥 The Restaurant “Large Glass” Scam – Ever ordered a large wine at a restaurant, only to be handed a tiny glass filled to the brim? That’s because some places don’t have proper glassware for large pours, so instead of giving you a bigger glass, they just overfill a small one — robbing you of proper swirling, aeration, and enjoyment. If your “large” glass doesn’t have room to breathe, you’ve been played.

Are you guilty of overpouring ? 🤠

#wineetiquette #wine101 #winetips #wineeducation #winepour

MORE INFO BELOW ⬇️

🚨 The Reality of House Wine

*️⃣ House Wine Can Be a Dumping Ground – Some places just take whatever’s cheapest that month and slap their name on it. Low-quality bulk wine, overstock from suppliers, or even wine that didn’t sell under another label can all end up in your glass.
*️⃣ No Transparency = Red Flag 🚩 – If the wine list just says House White or House Red with no grape variety, no region, and no producer, ask yourself why. If they’re proud of it, they’d name it. If they’re not? Well…
*️⃣ Cheap Wine, Cheap Standards – If a restaurant is cutting corners with its house wine, what else are they skimping on? Good house wine should be a restaurant’s pride, not an afterthought. If they can’t be bothered to pick something decent, what does that say about their food?

🧐 How to Spot a Well-Chosen House Wine

✅ It Has a Name – If the house wine is listed with a producer, grape, and region, it’s probably a quality pick.
✅ It’s Poured with Confidence – A good sommelier or bartender will happily tell you about it. If they look uncomfortable, run.
✅ It’s on the By-The-Glass List – If the house wine is the cheapest thing on the menu and nothing else is from the same winery, be wary. If it sits alongside other well-chosen wines, you might be in good hands.

📝 Pro Tips for Ordering House Wine Like a Boss

*️⃣ ASK. Seriously, just ask. “Who makes your house wine?” is a simple question that will tell you everything you need to know.
*️⃣ Taste It First. A good restaurant won’t mind pouring you a small sample before you commit.
*️⃣ If in Doubt, Look at the Rest of the List. If the wine selection is well-curated, chances are the house wine won’t be garbage. If the list looks uninspired… maybe go for a beer instead.

Final Verdict: Should You Order House Wine?

If a restaurant cares about quality, its house wine should be a great, affordable option — not just the cheapest thing they could buy in bulk. If you don’t trust their house pour, don’t trust their food either.

Drop a 🍷 in the comments if you’ve ever been burned by a bad house wine! 👀

#winetasting #winetips #housewine #wineeducation #wine101

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